Raspberry Panna Cotta Tartlets

Raspberry Panna Cotta Tartlets

Servings: 12-15 mini tarts

Ingredients:

• For the crust:
  • 1 1/2 cups all-purpose flour
  • 1/4 cup confectioners' sugar
  • 1/2 cup unsalted butter, chilled and cut into small pieces
• For the panna cotta:
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 tablespoon vanilla extract
  • 1/4 cup granulated sugar
  • 1/4 cup raspberry jam
  • Fresh raspberries for garnish

Instructions:

Preparing the Crust

1. Combine dry ingredients: In a medium bowl, whisk together flour and confectioners' sugar.
2. Add butter: Add cold butter to the dry ingredients and use a pastry blender or your fingers to work it into the mixture until it resembles coarse crumbs.
3. Form dough: Gradually add ice-cold water while gently stirring the mixture with a fork until it forms a cohesive dough. Be careful not to overwork the dough.
4. Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.

Making the Panna Cotta

1. Combine cream, milk, vanilla, and sugar: In a medium saucepan, combine heavy cream, whole milk, vanilla extract, and granulated sugar. Whisk until the sugar dissolves.
2. Cook panna cotta mixture: Cook over low heat, whisking occasionally, for about 5-7 minutes or until the mixture slightly thickens.
3. Remove from heat: Remove from heat and stir in raspberry jam to infuse into the panna cotta mixture.

Assembling and Baking

1. Preheat oven: Preheat your oven to 375°F (190°C).
2. Roll out dough: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness.
3. Cut out circles: Use a cookie cutter or a glass to cut out circles of dough. You should be able to get about 12-15 circles depending on their size.
4. Place dough in a muffin tin: Place each circle into a mini muffin tin, pressing the edges together to seal the crusts. Trim any excess dough from the top.
5. Fill with panna cotta mixture: Fill each tart shell with about 1-2 tablespoons of the prepared panna cotta mixture.
6. Bake: Bake in the preheated oven for about 15-20 minutes, or until the edges are golden brown.

Caramelizing Sugar

1. Preheat sugar: Place a small saucepan over low heat and add about 2 tablespoons of granulated sugar per mini tart. Stir occasionally until it turns light brown.
2. Pour into tarts: Pour the caramelized sugar into each tartlet, allowing it to cool slightly before serving.

Tips:

• To ensure that your crust doesn't get soggy, don't fill the tartlets too much with the panna cotta mixture.
• Use fresh raspberries as a garnish and serve immediately for best results.